These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.
81 related articles for article (PubMed ID: 29526207)
1. Evaluation of the antimicrobial efficacy of neutral electrolyzed water on pork products and the formation of viable but nonculturable (VBNC) pathogens. Han D; Hung YC; Wang L Food Microbiol; 2018 Aug; 73():227-236. PubMed ID: 29526207 [TBL] [Abstract][Full Text] [Related]
2. Formation of Sublethally Injured Yersinia enterocolitica, Escherichia coli O157:H7, and Salmonella enterica Serovar Enteritidis Cells after Neutral Electrolyzed Oxidizing Water Treatments. Han D; Hung YC; Bratcher CL; Monu EA; Wang Y; Wang L Appl Environ Microbiol; 2018 Sep; 84(17):. PubMed ID: 29959249 [TBL] [Abstract][Full Text] [Related]
3. Detection and Verification of the Viable but Nonculturable (VBNC) State of Escherichia coli O157:H7 and Listeria monocytogenes Using Flow Cytometry and Standard Plating. Afari GK; Hung YC J Food Sci; 2018 Jul; 83(7):1913-1920. PubMed ID: 29905952 [TBL] [Abstract][Full Text] [Related]
4. Water-based oligochitosan and nanowhisker chitosan as potential food preservatives for shelf-life extension of minced pork. Chantarasataporn P; Tepkasikul P; Kingcha Y; Yoksan R; Pichyangkura R; Visessanguan W; Chirachanchai S Food Chem; 2014 Sep; 159():463-70. PubMed ID: 24767083 [TBL] [Abstract][Full Text] [Related]
5. High concentration of sodium chloride could induce the viable and culturable states of Escherichia coli O157:H7 and Salmonella enterica serovar Enteritidis. Song H; Lee SY Lett Appl Microbiol; 2021 Jun; 72(6):741-749. PubMed ID: 33650683 [TBL] [Abstract][Full Text] [Related]
6. Combined treatments of high-pressure with the lactoperoxidase system or lactoferrin on the inactivation of Listeria monocytogenes, Salmonella Enteritidis and Escherichia coli O157:H7 in beef carpaccio. Bravo D; de Alba M; Medina M Food Microbiol; 2014 Aug; 41():27-32. PubMed ID: 24750810 [TBL] [Abstract][Full Text] [Related]
7. Antimicrobial efficacy of zinc oxide quantum dots against Listeria monocytogenes, Salmonella Enteritidis, and Escherichia coli O157:H7. Jin T; Sun D; Su JY; Zhang H; Sue HJ J Food Sci; 2009; 74(1):M46-52. PubMed ID: 19200107 [TBL] [Abstract][Full Text] [Related]
8. Inhibitory effects of microencapsulated allyl isothiocyanate (AIT) against Escherichia coli O157:H7 in refrigerated, nitrogen packed, finely chopped beef. Chacon PA; Buffo RA; Holley RA Int J Food Microbiol; 2006 Apr; 107(3):231-7. PubMed ID: 16266766 [TBL] [Abstract][Full Text] [Related]
9. Inactivation of E. coli O157:H7 on blueberries by electrolyzed water, ultraviolet light, and ozone. Kim C; Hung YC J Food Sci; 2012 Apr; 77(4):M206-11. PubMed ID: 22352693 [TBL] [Abstract][Full Text] [Related]
10. New Insights into the Formation of Viable but Nonculturable Escherichia coli O157:H7 Induced by High-Pressure CO2. Zhao F; Wang Y; An H; Hao Y; Hu X; Liao X mBio; 2016 Aug; 7(4):. PubMed ID: 27578754 [TBL] [Abstract][Full Text] [Related]
11. Survival of pathogenic enterohemorrhagic Escherichia coli (EHEC) and control with calcium oxide in frozen meat products. Ro EY; Ko YM; Yoon KS Food Microbiol; 2015 Aug; 49():203-10. PubMed ID: 25846932 [TBL] [Abstract][Full Text] [Related]
12. Inactivation of Escherichia coli O157:H7 in packaged ground beef by allyl isothiocyanate. Nadarajah D; Han JH; Holley RA Int J Food Microbiol; 2005 Apr; 99(3):269-79. PubMed ID: 15808361 [TBL] [Abstract][Full Text] [Related]
13. Biodegradable polylactic acid polymer with nisin for use in antimicrobial food packaging. Jin T; Zhang H J Food Sci; 2008 Apr; 73(3):M127-34. PubMed ID: 18387115 [TBL] [Abstract][Full Text] [Related]
14. Low-concentration Sorbic Acid Promotes the Induction of Escherichia coli into a Viable but Nonculturable State. Ogane H; Sato TA; Shinokawa C; Sawai J Biocontrol Sci; 2019; 24(1):67-71. PubMed ID: 30880315 [TBL] [Abstract][Full Text] [Related]
15. Application of cranberry concentrate (Vaccinium macrocarpon) to control Escherichia coli O157:H7 in ground beef and its antimicrobial mechanism related to the downregulated slp, hdeA and cfa. Wu VC; Qiu X; de los Reyes BG; Lin CS; Pan Y Food Microbiol; 2009 Feb; 26(1):32-8. PubMed ID: 19028302 [TBL] [Abstract][Full Text] [Related]
16. Use of mustard flour to inactivate Escherichia coli O157:H7 in ground beef under nitrogen flushed packaging. Nadarajah D; Han JH; Holley RA Int J Food Microbiol; 2005 Apr; 99(3):257-67. PubMed ID: 15808360 [TBL] [Abstract][Full Text] [Related]
17. Thermal inactivation of Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes in breaded pork patties. Osaili TM; Griffis CL; Martin EM; Beard BL; Keener AE; Marcy JA J Food Sci; 2007 Mar; 72(2):M56-61. PubMed ID: 17995843 [TBL] [Abstract][Full Text] [Related]
18. Optimizing application parameters for lactic acid and sodium metasilicate against pathogens on fresh beef, pork and deli meats. DeGeer SL; Wang L; Hill GN; Singh M; Bilgili SF; Bratcher CL Meat Sci; 2016 Aug; 118():28-33. PubMed ID: 27050408 [TBL] [Abstract][Full Text] [Related]
19. Antimicrobial properties of salt (NaCl) used for the preservation of natural casings. Wijnker JJ; Koop G; Lipman LJ Food Microbiol; 2006 Oct; 23(7):657-62. PubMed ID: 16943065 [TBL] [Abstract][Full Text] [Related]
20. Treatment of Escherichia coli O157:H7 with lactic acid, neutralized electrolyzed oxidizing water and chlorine dioxide followed by growth under sub-optimal conditions of temperature, pH and modified atmosphere. Smigic N; Rajkovic A; Antal E; Medic H; Lipnicka B; Uyttendaele M; Devlieghere F Food Microbiol; 2009 Sep; 26(6):629-37. PubMed ID: 19527839 [TBL] [Abstract][Full Text] [Related] [Next] [New Search]